Brussels sprouts, pistachios, Piave Vecchio D.O.P.

Please call the restaurant for daily preparation of raw fish or meat.

porcini, truffled mashed celery root, soft herbs salad

ricotta, Trevisano, hazelnut, truffle vinaigrette

heirloom tomatoes, red onions, goat's feta, basil

Olive oil potatoes, onions and almond romesco.

Wood mushrooms, burrata cheese and hazelnut.

Prosciutto, sage, chicory, cherries and parsley.

Pea greens, fresh ricotta and lemon.

Labaneh, baby artichokes and mint.

stracciatella cheese, hazelnut, endive

Herbs, cumin and bay leaf.

Seasonal marmalade, almonds and honey.

Burrata cheese and filone bread with tomato.

White shrimp, seasonal vegetables and salsa tonnata.

Tomato, basil and fior di latte mozzarella.

Whole-wheat pasta, jumbo lump crab, shrimp, lemon, Calabrian chili.

Tomato, mozzarella, pine nut pesto, eggplant. Homemade with Italian Semolina flour.

Burrata filled pasta, foraged mushrooms, marjoram.

oxtail rag?, aged ricotta

Fennel pork sausage, porcini, ricotta and Pecorino.

Cured guanciale, spring onions and Pecorino. Made with Italian Semolina flour.

squid ink pasta, tomato, zucchini, burrata, mullet bottarga

Blood orange, cauliflower, endive and thyme jus.

Tuscan kale, sunchokes.

thyme, Italian chicory, peach

cipollini onions, potatoes

Please call the restaurant for daily preparation.

string beans, lemon confit

lemon confit

raisins, pine nuts, aged ricotta

Sweet-bitter chocolate, creme fraiche and Maldon sea salt.